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Ingredients
- 1 3/4 lb Russet, (baking) potatoes
- 3 Tbsp. Unsalted butter, softened
- 4 x Garlic cloves, chopped
- 3/4 c. Lowfat milk
- 1 lb Fresh mozzarella cheese, minced fine
- 2/3 c. Chilled heavy cream
- 2 Tbsp. Liquid removed bottled horseradish
Directions
- In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer till very tender, about 50 min. Drain potatoes. Return potatoes to pan and heat over low heat, shaking pan, till dry. Cold potatoes till they can be handled.
- Peel potatoes and force through a ricer or possibly medium disk of a food mill into pan. Add in butter, garlic, and lowfat milk and cook mix over moderately low heat, beating constantly with a wooden spoon, till fluffy and heated through, about 2 min.
- Add in mozzarella and salt and pepper to taste and cook mix, beating till cheese is melted and forms long elastic strands when lifted with spoon.
- Divide aligot among 6 buttered 1-c. shallow gratin dishes or possibly one 6-c. buttered gratin dish. Aligot may be prepared up to this point 1 day ahead and chilled, covered. Bring aligot to room temperature before proceeding with recipe.
- Preheat broiler.
- In a bowl with an electric mixer beat cream till it holds soft peaks and beat in horseradish and salt to taste. Spread horseradish cream over aligot and broil about 4 inches from heat till golden brown, about 1 minute.
- Serves 6.
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